One hot plate

My plan was to make the most common and popular street food known in every corner of Tamilnadu, the so called 'Kothu Paratha'. Unfortunately my pantry was missing the important ingredient-'the egg' to make the recipe.

But this one is yet another paratha recipe, which is a daily menu in almost all south-Indian restaurants. I used almost the same ingredients which calls for chili paratha, but varying the method of preparation. There are few different recipes for a chili paratha, which I promise to post later.

A simple recipe but a hot and spicy one, as its name suggests.

CHILI PARATHA

• Paratha - 3 [fresh or frozen]
• Capsicum/Green Bell Pepper - 1/2 cup [cut into bigger pieces]
• Onion - 1 [cut into bigger pieces]
• Ginger garlic paste - 1/2 tsp
• Red chili powder - 1tsp
• Coriander powder - 1/2 tsp
• Green Chili -1 chopped
• Tomato - 1 [Mashed using a mortar pestle]
• Cumin Seeds - 1/2 tsp (Optional)
• Oil - 3tbsp

Take an iron skillet and heat 3-tbsp oil over medium-high heat. Once hot, splutter the cumin seeds. Add onion, green chili and fry till brown. Add ginger-garlic paste and fry till the raw smell goes.

Now add the bell peppers and cook till tender. After the bell peppers are cooked, if you see oil floating in the pan then drain out the extra oil.

Add the coriander powder and red chili powder and fry for another minute. Now add the mashed tomato and salt, simmer and keep frying till the tomato is cooked.

Add in the paratha pieces and stir well. Once everything is mixed, transfer to a wide hot iron griddle or tava, and spread out the paratha mixture. Cook over medium heat, slowly turning them, without spilling out. Make sure, the paratha's are slightly browned and crisp.

P.S. The last step is very important, which gives a final touch and a smoky flavor to the dish.

The recipe is on its way to to the Healthy Fast food event organized by Radhika of Food for 7 stages of life.